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Susanna Foo Chinese Cuisine: The Fabulous Flavors and Innovative Recipes of North America's Finest Chinese Cook Paperback – Sep 24 2002


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Product Details

  • Paperback: 352 pages
  • Publisher: Rux Martin/Houghton Mifflin Harcourt; Reprint edition (Sept. 24 2002)
  • Language: English
  • ISBN-10: 0618254358
  • ISBN-13: 978-0618254354
  • Product Dimensions: 18.5 x 1.3 x 25.3 cm
  • Shipping Weight: 744 g
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Bestsellers Rank: #521,134 in Books (See Top 100 in Books)

Product Description

From Amazon

While Susanna Foo claims to be "North America's Finest Chinese Cook" on the cover of her cookbook, The Zagat Restaurant Guide gives this claim some support by consistently listing Susanna Foo's as one of the best restaurants in Philadelphia. Foo is known for both the fine quality of her cooking and for her eclectic approach; recipes in her book, Susanna Foo Chinese Cuisine, demonstrate why this is so--imagine Pineapple Salsa, to be served with dim sum, and Grilled Tuna with Jalapeño Pepper Puree. Even traditional recipes such as black bean sauce are presented according to Foo's taste. Information about techniques and ingredients can be exceptionally interesting, and Foo's personal reminiscences, which are scattered through the book, add to the pleasure of reading. --This text refers to an out of print or unavailable edition of this title.

From Publishers Weekly

Highly regarded owner/chef of the Philadelphia restaurant Susanna's, the author claims a unique culinary development, from a childhood in Inner Mongolia to her education in Taiwan in eight regional Chinese cuisines and finally to training at the Culinary Institute of America, where she learned to incorporate ingredients like portobello mushrooms and extra virgin olive oil into her repertoire. The recipes?for which "freshness, simplicity, and the preservation of the uniqueness of each ingredient" is always the aim?are organized by course (Soups; Desserts) and ingredients (Vegetables; Fish and Seafood) and preceded by helpful, anecdotal introductions. Opening with "Dim Sum and Other Small Delights," Foo offers meticulous instructions on the surprisingly simple preparation of Chinese dumplings. Innovative, less expected recipes are found throughout, e.g., Jade Green Fried Rice with Crabmeat, which gains its rich color from shredded, diced spinach. Entrees are dazzling and streamlined: Prawns with Poached Pears and Curry Sauce features shrimp marinated in vodka and egg whites with a subtly flavored curry sauce that can be used in a variety of dishes. Sidebars on everything from taro root to lotus describe each ingredient and detail its uses and cultural history. For both novices and aficionados, this is a splendid invitation to make Chinese food at home. Homestyle Book Club selection; author tour.
Copyright 1995 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

Customer Reviews

4.6 out of 5 stars
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Most helpful customer reviews

By A Customer on Jan. 21 1999
Format: Hardcover
As a Chinese/American, lot of the dishes and recipes in this book are so outrageously gimmicky. It only makes me wonder whether the patrons would have to go to Burger King or all-you-can-eat buffet joint to fill up the empty stomach after dined in her restaurant. By using so many and so much "star anise" and "peppercorn" in almost every dish is something that I'd never try and never want to eat! If you could call most of these dishes as innovative Chinese Cuisine you must be crazy, because it should just be called "int'l or whatever-you-name-it cuisine", or more French than Chinese? Yeah, just eat the decoration and presentation and pay rip-off prices. If you could mix up all the ingredients--the Kosher, Mexican, French, Greek, Italian, Russian....besides the Chinese-- you could find in America's supermarket and make them into crazy recipes as many and as bold as you could imagine, you just cannot call them Chinese cuisine anymore, it's a mixture and bastard kind of food but definitely not Chinese! Furthermore, if any ingrdient could be randomly mixed together, why you still need a recipes book like this one?! Just use your imagination and get all the ingredients in your local supermarket, then you might invent more crazy stuff. All I could suggest is that you never eat anything that needed to be (re)arranged on the plate by hands(fingers) in the kitchen, i.e., beware the cross contamination! Don't eat anything in any Cafe or restaurant that has to be made by the waiter or waitress who, after they takes order from you. Their hands are so dirty since they have to do lot of side works, collecting other tables' soiled dishes, handling dirty paper money and making changes.
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Format: Paperback
I bought this book to fill in a gap in my cookbook collection--I had none about Chinese cooking. It was a pleasant surprise to find that many of Susanna Foo's recipes have become standby's at home, for everyday cooking and for special dinners. As others have written, the recipes fuse chinese and french cooking techniques. Although there are occasionally difficult-to-find ingredients, more often than not the author provides substitutes. Favorites are the soy-braised cornish hens (so easy and so flavorful) and the tea-smoked cornish hens. There are plenty of seafood dishes, most served with delectable sauces that could be easily transplanted to poultry or pork dishes.
The writing style is engaging, with reminiscences of dishes the author ate or prepared as a childhood. I love this book !
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Format: Hardcover
I had been looking for a chinese cookbook that doesn't mimic the dishes on most generic chinese restaurants in america. Susanna Foo and all the collaborators on this book have done an excellent job of describing not only the recipes but the history and culture behind them. She mixes recipes with stories about her experience growing up in China, going to college in Tawain, and then finally moving to the United States. I love her blurb about eat dish and introduction to each section. It really personalizes the whole cooking experience. There are also highlights of specific foods like lotus seed, soy bean, star anise, etc. The dishes range from very simple to quite involved but all have a great flavor that is missing in most of the dishes you get at most upscale chinese restaurants.
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By A Customer on Oct. 22 2001
Format: Hardcover
So many of my childhood favorites are in this book, which I thought could only be bought and never made by me. Having been to her restaurant several times and college in Philadelphia, I was given her cook book as a present. Being known for fusion cooking, due to her culinary training, I was so suprised at how many traditional chinese recipes are in her book like marbled tea eggs, hot and sour soup, dumplings, various pancakes and really good instructions and diagrams on how to roll the dough, wrap the dumplings, etc. Hats off to Susanna Foo for compiling such a good cook book with interesting antedotes regarding how the various foods invoke her childhood memories, making it an interesting read as well.
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Format: Hardcover
So many of my childhood favorites are in this book, which I thought could only be bought and never made by me. Having been to her restaurant several times and college in Philadelphia, I was given her cook book as a present. Being known for fusion cooking, due to her culinary training, I was so suprised at how many traditional chinese recipes are in her book like marbled tea eggs, hot and sour soup, dumplings, various pancakes and really good instructions and diagrams on how to roll the dough, wrap the dumplings, etc. Hats off to Susanna Foo for compiling such a good cook book with interesting antedotes regarding how the various foods invoke her childhood memories, making it an interesting read as well.
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